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I did a couple things differently this time. I got home and started the boiling again. Slightly miffed for having not realized this sooner, I headed to Publix to get some more ears and belly. The belly meat was really tough and dry, and the ears had pretty much disintegrated. I pulled out my meat to see how it looked, and I noticed that I had really overcooked my pork belly and ears. The first thing on the list was to cook some onions, garlic, and carrots in pork fat and cumin. The second day got off to a much more pleasant start. It was time to hose the kitchen down and hope for a more pleasantly aromatic second day. Day 1 was over, and I had barely survived. I also tossed the beans into some water and put them in the fridge to soak overnight. The tripe smelled terrible right out of the package… Got the ingredients and came home to start the boiling.

I was about to give up and substitute Italian sausage for the chorizo and boudin noir (blood sausage), but Mark at A La Provence pointed me to Clusters and Hops, a small restaurant and deli that has the most interesting meats and cheeses. I was able to get all of the aforementioned stuff at publix, but I had to go to a meat market in town for the cow foot (nobody had calf foot). The ingredient hunt was actually a pretty difficult one. One of the more fun things about doing this recipe was the look on my cashier’s face at Publix as she scanned 4 lbs of tripe, 4 fresh pig ears, and a lb of pork belly (pork belly isn’t actually that strange of a meat, but I feel like the name freaked her out). Now that it’s happened, I feel like I can tell you exactly how I did it. Well the tripe party was last night and I have to say it was a real success! The dish took three days to do, and while I did provide a little commentary on day 2, I wanted to sort of hold back so as not to scare any of my friends off from coming over.

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